There’s a certain joy that fills the kitchen as the zesty aroma of lemons mingles with the nutty fragrance of freshly ground pistachios. This Lemon Pistachio Cake with Pistachio Cream Filling stands as a delightful beacon for anyone seeking to elevate their dessert game at home. As I whisk together the bright lemon juice and creamy butter, I’m transported back to sunlit afternoons filled with laughter, friends, and the promise of something delicious just around the corner.
What makes this cake truly special is its perfect balance of tangy and sweet, with layers of light, fluffy cake cradling a velvety pistachio cream that will make your taste buds sing. Whether you’re hosting a gathering or simply indulging after a long day, this cake isn’t just a treat; it’s a celebration of flavors that transforms ordinary moments into extraordinary memories. So, grab your apron and let’s dive into the art of baking this exquisite, yet approachable dessert that’s bound to impress your family and friends!
Why is Lemon Pistachio Cake special?
Vibrant Flavor Profiles: The zesty lemon and nutty pistachios create an unforgettable taste that dances on your palate.
Elegant Presentation: With its layers and decorations, this cake is a showstopper at any gathering.
Satisfying Creaminess: The pistachio cream filling adds a luscious texture that keeps everyone coming back for more.
Versatile Occasions: Perfect for birthdays, brunches, or simply a cozy family night at home.
Stress-Free Baking: Despite its sophistication, this recipe is manageable, making it ideal for both novice and experienced bakers.
Unforgettable Memories: Every slice sparks joy and nostalgia, making it a delightful centerpiece for your celebrations.
Lemon Pistachio Cake Ingredients
For the Cake
• Cake flour – 3 cups (345 g) gives the cake its light texture.
• Finely ground pistachios – 3/4 cup (115 g) provides a nutty flavor and a subtle crunch.
• Baking powder – 1 tablespoon (10 g) helps the cake rise perfectly.
• Lemon zest – 1 tablespoon (9 g) infuses vibrant lemon flavor throughout the cake.
• Salt – 1 teaspoon (6 g) balances the sweetness and enhances flavor.
• Unsalted butter – 1 cup (226 g), at room temperature, adds richness and moisture.
• Granulated sugar – 1 3/4 cup (350 g) sweetens the cake beautifully.
• Egg whites – 5, at room temperature, create a light and airy texture.
• Buttermilk – 1 cup (240 g), at room temperature, contributes to a tender crumb.
• Freshly squeezed lemon juice – 1/4 cup enhances the citrus flavor.
For the Lemon Curd
• Granulated sugar – 1/2 cup (100 g) sweetens and thickens the curd.
• Grated lemon zest – 1/2 tablespoon (4.5 g) adds brightness to the curd.
• Lemon juice – 1/4 cup, from 1 to 2 large lemons, provides tang and freshness.
• Large egg – 1 contributes richness and creaminess.
• Egg yolks – 2 elevate the curd’s texture.
• Cold unsalted butter – 2 tablespoons (28.25 g), cut into small pieces, gives the curd a silky finish.
For the Pistachio Cream Filling
• Shelled unsalted pistachios – 1 cup (150 g) lends a distinct nuttiness.
• Whole milk – 3/4 cup (180 g) helps create a smooth filling.
• Unsalted butter – 2 tablespoons (28.25 g) adds creaminess to the mixture.
• White chocolate chips – 4 ounces melt into luscious sweetness.
• Granulated sugar – 1 tablespoon (12.50 g) sweetens the filling.
• Heavy whipping cream – 1 cup (240 g) whipped to stiff peaks ensures a light texture.
For the Buttercream
• Unsalted butter – 1 1/2 cups (339 g), at room temperature, provides a rich base.
• Cream cheese – 6 ounces adds tanginess and creaminess.
• Powdered sugar – 6 cups (750 g), measured then sifted, sweetens and thickens the frosting.
• Finely ground pistachios – 1/4 cup (40 g) enhances the pistachio flavor beautifully.
• Heavy whipping cream – 2 tablespoons (16.2 g) gives a smooth consistency.
• Lemon zest – 1/2 tablespoon (4.5 g) brightens the buttercream.
• Lemon juice – 1 tablespoon complements the overall flavor of the cake.
• Pinch of salt balances sweetness and enhances flavor.
This Lemon Pistachio Cake with Pistachio Cream Filling is sure to evoke smiles and create lasting memories!
How to Make Lemon Pistachio Cake
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Preheat oven: Start by setting your oven to 325°F (160°C). Prep two 8-inch round cake pans by spraying them with nonstick spray, lining the bottoms with parchment paper, and spraying again. This ensures easy removal later!
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Whisk dry ingredients: In a medium bowl, combine the cake flour, finely ground pistachios, baking powder, lemon zest, and salt. Give it a good whisk to evenly distribute all the ingredients and set it aside.
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Cream butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat together the room-temperature butter and sugar on medium-high speed for about 3 to 5 minutes. Watch for a lighter color and smooth texture—this is your base!
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Incorporate egg whites: Gradually add in the egg whites while the mixer is still running at medium speed. Scrape down the sides of the bowl as needed. Continue to beat for another 2 to 3 minutes until it’s smooth and nearly doubled in volume.
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Mix buttermilk and lemon juice: In a separate bowl, combine the buttermilk and freshly squeezed lemon juice, which brings a lovely tang to the cake.
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Combine wet and dry ingredients: With the mixer on low speed, alternate adding the dry ingredient mixture and the buttermilk mixture to the butter mixture. Start with the dry and end with it. Stir gently for an additional 30 seconds to avoid overmixing.
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Divide batter: Carefully pour the batter evenly into the prepared pans, aiming for about 25 to 26 ounces of batter in each. This ensures even baking!
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Bake the cakes: Place both pans in the oven and bake until a toothpick inserted in the center comes out with a few crumbs, about 35 minutes. Let them cool on wire racks for 10 minutes before flipping them onto cooling racks.
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Slice layers: Once the cakes are fully cooled, use a serrated knife to split each layer in half horizontally, creating four delicate layers ready for delicious fillings.
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Prepare lemon curd: In a medium saucepan, whisk together sugar, lemon zest, and lemon juice. Gradually whisk in the whole egg and egg yolks. Cook over medium-low heat, whisking constantly until the mixture thickens, about 6 to 8 minutes. Remove from heat and whisk in the cold butter until fully incorporated.
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Strain and chill curd: Strain the lemon curd mixture through a fine-mesh sieve into a bowl, pressing with a rubber spatula for a smooth texture. Cover with plastic wrap directly on the surface to prevent a skin and chill in the fridge until set, at least 4 hours.
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Make pistachio cream filling: Boil about 2 cups of water and add the shelled pistachios. Boil for 3 minutes, then drain and rub with a towel to remove skins. In a food processor, blend the pistachios, 1/4 cup of milk, and sugar into a smooth paste.
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Melt white chocolate: In a saucepan, combine the remaining milk, butter, and white chocolate chips. Heat on low until melted and blended together.
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Blend filling: In a blender, mix the pistachio paste with the white chocolate mixture, blending until smooth. Adjust the consistency with more milk if necessary.
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Fold in whipped cream: Allow the pistachio mousse to cool to room temperature before gently folding in the heavy whipping cream, whipped to stiff peaks, creating a light and airy cream filling.
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Prepare buttercream: Beat the softened butter and cream cheese in a mixer for about 1 minute until creamy. Gradually incorporate sifted powdered sugar, ground pistachios, lemon zest, lemon juice, heavy cream, and a pinch of salt. Beat for 3 to 5 minutes until fluffy and smooth.
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Assemble the cake: Start with the first cake layer on a cake board. Spread about 1 cup of pistachio cream filling evenly on top, then place the second layer on top. Spread and pipe about 1/2 cup of buttercream around the edges.
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Fill with lemon curd: Pour 1/4 to 1/3 cup of lemon curd into the center of the second layer. Add the third layer on top and spread another cup of pistachio cream filling.
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Top and crumb coat: Place the final layer on top. Apply a thin crumb coat of remaining buttercream around the cake and freeze for 10 to 15 minutes to set.
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Finish frosting and decorate: Frost the entire cake with the remaining buttercream and get creative with decorating using chopped pistachios, lemon slices, and/or extra lemon curd.
Optional: Garnish with fresh lemon slices for an extra pop of color.
Exact quantities are listed in the recipe card below.
Lemon Pistachio Cake Variations
Feel free to explore these delightful twists to make this cake your own and excite everyone’s taste buds.
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Gluten-Free: Substitute cake flour with a gluten-free blend to accommodate those with gluten sensitivities—delicious without compromise!
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Nut-Free: Replace pistachios with sunflower seeds for a nut-free option, giving you a similar crunchy texture without the allergens. Don’t worry—the flavor still shines!
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Lemon Lovers: Increase lemon zest to 2 tablespoons and add a splash of lemon extract for a more intense citrus flavor. Your cake will transport you straight to a sunny lemon orchard!
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Chocolate Fudge: Incorporate 1/2 cup of cocoa powder into the cake batter for a delicious chocolate twist. Layer with chocolate ganache for the ultimate dessert indulgence.
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Fruit Infusion: Swap out half of the lemon curd for pureed berries, like raspberries or strawberries, for a vibrant and fruity filling. The colors will be as beautiful as the flavors!
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Cream Cheese Frosting: Use a 1:1 cream cheese to butter ratio in the buttercream for a tangy twist that perfectly complements the sweetness of the cake.
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Spiced Touch: Add 1/2 teaspoon of cardamom or cinnamon to the cake batter for an exotic flavor boost. It’ll give your cake a warm, cozy vibe that’s hard to resist!
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Dairy-Free: Use coconut cream in place of heavy cream and almond milk instead of buttermilk. This will keep your cake rich and creamy while catering to dairy-free diets!
With these variations, every slice of your Lemon Pistachio Cake can become a new adventure—happy baking!
Tips for the Best Lemon Pistachio Cake
• Room Temperature Ingredients: Always use room temperature butter, egg whites, and buttermilk. This ensures a smooth batter and fluffy texture in your Lemon Pistachio Cake.
• Don’t Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake instead of the light and airy texture we want!
• Proper Measuring: Use a kitchen scale or the spoon-and-level method for your flour to avoid packing it, which can lead to dry cakes.
• Cooling Time: Allow the cakes to cool completely before slicing and assembling. This helps maintain structure, preventing layers from sliding apart.
• Tight Seal for Curd: Cover the lemon curd with plastic wrap directly on the surface to prevent a skin from forming, ensuring a silky finish for your filling.
• Texture Check: When making the pistachio cream filling, ensure it is blended until smooth. You can add a touch more milk if it’s too thick—aim for a velvety consistency!
How to Store and Freeze Lemon Pistachio Cake
Room Temperature: Keep the cake wrapped in plastic wrap for up to 2 days to maintain its freshness and prevent it from drying out.
Fridge: For extended freshness, store the cake covered in the refrigerator for up to 4 days. Ensure it’s well-wrapped to prevent absorbing any odors.
Freezer: If you want to save leftovers, freeze the unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge before frosting.
Reheating: When ready to enjoy, simply bring the cake to room temperature on the counter for about 30 minutes, or warm a slice in the microwave for about 10-15 seconds to enhance its flavors.
Make Ahead Options
You can easily prep components of the Lemon Pistachio Cake with Pistachio Cream Filling ahead of time, making it a fantastic choice for busy weeks! The cake layers can be baked and cooled up to 3 days in advance; simply wrap them tightly in plastic wrap and refrigerate to keep them fresh. Moreover, the lemon curd can be made and stored in the fridge up to 4 days ahead—just cover it directly with plastic wrap to avoid a skin. For the pistachio cream filling, make it the day before and keep it in an airtight container until you’re ready to assemble. When it’s time to serve, layer, frost, and decorate your cake as directed, resulting in a stunning dessert with minimal last-minute effort!
What to Serve with Lemon Pistachio Cake?
Imagine hosting an intimate gathering where sweet memories are made and laughter fills the air over delightful dishes. Pairing your Lemon Pistachio Cake with the right accompaniments will elevate your dessert experience to new heights!
- Fresh Berries: A medley of strawberries, raspberries, and blueberries offers a juicy contrast that enhances the cake’s flavors.
- Lemon Sorbet: The icy lemon sorbet provides a refreshing palate cleanser that harmonizes beautifully with the cake’s citrusy notes.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture, perfectly balancing the cake’s richness.
- Iced Tea: A glass of iced herbal tea, perhaps with a hint of mint, adds a cooling, aromatic touch to each slice.
- Pistachio Ice Cream: For the ultimate nutty experience, serve a scoop of pistachio ice cream alongside your cake, complementing the fillings magnificently.
- Chocolate Drizzle: A decadent chocolate drizzle on top brightens the presentation and adds a sweet contrast to the tangy lemon filling.
- Sparkling Water: A chilled glass of sparkling water with lemon wedges refreshes the palate, making each bite of your Lemon Pistachio Cake even more enjoyable.
- Cream Cheese Frosting: Bring out the flavors more by offering a side of rich cream cheese frosting as a dip or drizzle over the cake!
- Fruit Salad: A light, fresh fruit salad mixing seasonal fruits enhances the treat, bringing a burst of color and sweetness to your table.
These pairings will not only complement your Lemon Pistachio Cake with Pistachio Cream Filling but also create a joyful dining experience for you and your guests!
Lemon Pistachio Cake with Pistachio Cream Filling Recipe FAQs
How do I select ripe lemons for the cake?
Absolutely! When choosing lemons, look for those that are vibrant in color, firm to the touch, and slightly heavy for their size. Lemons with a smooth, shiny skin are usually juicier. Avoid any dull or overly soft lemons, as these can indicate overripeness.
How long can I store the Lemon Pistachio Cake in the refrigerator?
Very good question! You can store the cake in the refrigerator for up to 4 days. Just make sure to wrap it tightly in plastic wrap to keep it fresh and prevent it from absorbing any strange odors. When you’re ready to enjoy it, pull it out and let it sit at room temperature for about 30 minutes for the best flavor.
Can I freeze the Lemon Pistachio Cake?
Yes, you can! For optimal freezing, wrap the unfrosted cake layers tightly in plastic wrap and then in aluminum foil. This will keep them fresh for up to 3 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight before frosting and enjoying.
What should I do if my lemon curd doesn’t thicken properly?
If your lemon curd doesn’t thicken, don’t worry—it happens! You can return the mixture to the saucepan and cook it over medium-low heat, whisking constantly, until it thickens. If it still seems too thin, you can mix a tablespoon of cornstarch with a bit of water to create a slurry, then gently whisk this into the curd and heat until it thickens. Just remember to strain it again for a smooth finish!
Is this cake suitable for people with nut allergies?
The Lemon Pistachio Cake with Pistachio Cream Filling contains nuts, specifically pistachios, which can be a concern for those with nut allergies. If you’re baking for someone with a nut allergy, I recommend substituting the pistachios with a seed-based option like sunflower seeds for a similar texture without the allergens.
What’s the best way to reheat slices of the cake?
To warm up a slice of your scrumptious cake, simply pop it in the microwave for about 10-15 seconds. This gentle reheating brings back its wonderful flavors and makes it feel just freshly baked! Enjoy each slice as it melts in your mouth!
Lemon Pistachio Cake with Pistachio Cream Filling Delight
Ingredients
Equipment
Method
- Preheat oven: Start by setting your oven to 325°F (160°C). Prep two 8-inch round cake pans by spraying them with nonstick spray, lining the bottoms with parchment paper, and spraying again.
- Whisk dry ingredients: In a medium bowl, combine the cake flour, finely ground pistachios, baking powder, lemon zest, and salt. Give it a good whisk to evenly distribute all the ingredients and set it aside.
- Cream butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat together the room-temperature butter and sugar on medium-high speed for about 3 to 5 minutes.
- Incorporate egg whites: Gradually add in the egg whites while the mixer is still running at medium speed. Continue to beat for another 2 to 3 minutes until it’s smooth and nearly doubled in volume.
- Mix buttermilk and lemon juice: In a separate bowl, combine the buttermilk and freshly squeezed lemon juice.
- Combine wet and dry ingredients: With the mixer on low speed, alternate adding the dry ingredient mixture and the buttermilk mixture to the butter mixture.
- Divide batter: Carefully pour the batter evenly into the prepared pans.
- Bake the cakes: Place both pans in the oven and bake until a toothpick inserted in the center comes out with a few crumbs, about 35 minutes.
- Slice layers: Once the cakes are fully cooled, use a serrated knife to split each layer in half horizontally.
- Prepare lemon curd: In a medium saucepan, whisk together sugar, lemon zest, and lemon juice.
- Strain and chill curd: Strain the lemon curd mixture through a fine-mesh sieve into a bowl and cool in the fridge until set, at least 4 hours.
- Make pistachio cream filling: Boil about 2 cups of water and add the shelled pistachios.
- Melt white chocolate: In a saucepan, combine the remaining milk, butter, and white chocolate chips.
- Blend filling: In a blender, mix the pistachio paste with the white chocolate mixture.
- Fold in whipped cream: Allow the pistachio mousse to cool to room temperature before gently folding in the heavy whipping cream.
- Prepare buttercream: Beat the softened butter and cream cheese in a mixer for about 1 minute until creamy.
- Assemble the cake: Start with the first cake layer on a cake board. Spread about 1 cup of pistachio cream filling evenly on top.
- Fill with lemon curd: Pour 1/4 to 1/3 cup of lemon curd into the center of the second layer.
- Top and crumb coat: Apply a thin crumb coat of remaining buttercream around the cake and freeze for 10 to 15 minutes to set.
- Finish frosting and decorate: Frost the entire cake with the remaining buttercream and decorate using chopped pistachios, lemon slices, and/or extra lemon curd.